Archive for the ‘Diet Menu’ Category

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Lose weight by applying the blocking fat

Saturday, February 13th, 2010

Imagine eating to satiety, without having to go without, and without risk of weight gain, rather, to lose those extra pounds.

Is it possible and realistic? Doctors say yes! In recent years, research has found dozens of delicious foods with the ability to prevent fat and much of the sugars to be absorbed by the body during digestion.

Dietary fibers are substances of plant origin, indigestible, but essential for the proper functioning of the bowel.

Those that interest us to block fat and sugars, are soluble. These fibers absorb excess water in the body. They help to form stools softer and bulkier, it favors the elimination of fat and cholesterol and regulate the absorption of carbohydrates. It promotes the intestinal peristalsis and promote the elimination of toxic organism. In the small intestine, food residue cluster on the soluble fiber and subsequently evacuated from the body. In contact with liquid, these fibers become viscous and thus encourage the shift of residues. Among the soluble fiber found pectins, mucilages, which form gels on contact with water. Pectin present in the berries and pome fruit (especially apples, pears, grapes) but also the gums, mucilages and algae.

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Check the flavors to lose weight!

Saturday, February 6th, 2010

According Daid L. Katz, MD, MPH, director of Yale’s Prevention Research Center, losing weight was as simple as controlling the variety of flavors that we consume at one meal.

Apparently, according to studies, the more we consume a variety of different flavors and we tend to want to continue eating and therefore consume a larger quantity of food.

Consumption of food stimulates the production of neuropeptides. Eating foods rich in sugars and fat, stimulates greater quantity of certain neuropeptide Y, a hormone involved in the sensation of hunger. Over this hormone is produced, the greater the sensation of hunger. Studies suggest that when combining many different flavors in one meal, the body produces more neuropeptide Y (NPY) and harder to feel the sensation of satiety. Result: you eat more!

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Lose Your Weight, don’t eat this!

Thursday, February 4th, 2010

According to Dr. David Heber, MD, Ph.D., snacking should not be considered a weakness of will, but rather as a possible deficiency in certain nutrients, or neurochemical imbalance of the body. Anyway, the will alone can not overcome these impulses to eat regularly. Only the fact to fill gaps and to practice a method of mind control, can correct this habit that contributes to a weight too high.

You have full attention to this food :

Red meat (hamburgers and steaks)
Iron deficiency (especially if you are a woman under 50 years). This deficiency can be caused by inadequate consumption of foods rich in iron, but also (as is often the case) by poor absorption of iron. Foods rich in iron, other than meat: dry fruits, eggs, whole grains. To increase iron absorption, eat foods with a sour taste (citrus and tomatoes for example).

Cheese and related products:
A lack of essential fatty acids is very common in the Western population. The organization lacks these fatty acids triggers an attraction to other fats, but are woefully inadequate. Eat at least 3 meals per week of fatty fish (salmon, herring, tuna, mackerel, etc..). You can also take a supplement of fish oil rich in Omega-3.

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Fish and shellfish: what are their nutritional intake?

Thursday, January 28th, 2010

The fish contain proteins, fluorine and iodine. Their oils are rich in vitamins A and D. The fish are recommended because they contain omega-3, virtuous agency and provider of energy.
Fish and shellfish

They have the same composition in protein as meat, but are generally less fat than the latter. In addition, their fats are made up partly of polyunsaturated fatty acids. They are healthier, because this variety of lipids has a protective effect against cardiovascular disease.

The few fish are the fatty salmon, eel, lamprey, anchovies, sardines, tuna, mackerel, not to mention the smoked herring.
The crustaceans are a little less generous in protein than fish, but still show a rate of 15%.

If you are looking for recipe ideas, please visit our recipes fish

Omega 3

The fish are recommended because they contain omega-3. In this family, we differentiate the alpha-linolenic acid (ALA), from which form 2 essential fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which occurs at rates high in oily fish.

Omega 3 have an important role in the cardiovascular system, mood, vision and have a role in the treatment of many degenerative diseases such as certain cancers, asthma, rheumatoid arthritis or macular degeneration of the retina. The omega would have anti-inflammatory and antioxidant.

There are mainly omega 3 in fish like salmon, anchovies, mackerel, sardines and trout, and in certain plants such as green leafy vegetables (spinach, green beans). Oils rich in omega 3 are rapeseed oil, seeds and flax oil, and to a lesser extent, soybean oil. We can meet in some meat, especially in animals whose diet was enriched with flaxseed.

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Medicine “natural”: the basic principles of vegetarianism

Tuesday, January 26th, 2010

To have no deficiency of essential amino acids, vegetarian diets combines various forms of cereals (rice, wheat, my s, rye, buckwheat), and legumes (peas and beans, lentils, soybeans) and oilseed . Meat and fish are removed from the diet, but some of their by-products are allowed, like milk and eggs.

Much attention is also reserved for vegetables and fruits.

But many rules are also involved in the selection of products, meal preparation and staging. Thus must we always focus on products most “natural”

brown sugar or honey instead of refined sugar;

wholemeal bread replaces white bread;

Similarly, whole grains are preferred to other grains, more refined;

salt “natural” marine replaces the salt;

Fruits and vegetables guaranteed “without chemical fertilizers” are sought in priority. This rule also follows directly the preference for fresh produce, and release of stored food in any manner whatsoever. In addition, stimulants such as coffee or tea, are denied to other teas and decoctions (herbal sage, blackberry, rosemary, etc..). Finally, alcohol is unique among vegetarians.

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Food and obesity: what link is there?

Friday, January 22nd, 2010

In developed societies, obesity is spreading very rapidly, so much so that we speak of an epidemic. There are more obese families and even entire populations are threatened.

The United States has experienced in fifty years a very rapid increase of obesity and overweight (for 60% of adults), and even children and adolescents are at risk. This phenomenon has now reached Europe, Asia and most developing countries.

The cause of obesity is the change in eating behavior, itself caused by changes in the food industry. The food supply is abundant and the cheapest foods are also rich in calories. The model food rich in sugars and fats is dominant at the expense of traditional models that gave more importance to plants.

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Carbohydrate: role of the two sugars

Wednesday, January 20th, 2010

More commonly known as sugars, carbohydrates are divided into two main types: carbohydrates and sugars fast. In the body, they meet different needs and are not treated equally.

Latest carbohydrates, more complex, are called “slow sugars” because they are gradually absorbed by the intestine. They must indeed be broken, initially, in elementary carbohydrate molecules (glucose, fructose and galactose).

They are opposed to monosaccharides, known as “rapid absorption of sugars, which are immediately absorbed. These have the disadvantage of too quickly stimulate the mechanisms for regulating blood sugar (insulin secretion during a meal), and not to alleviate hunger long enough. A balanced meal should contain two varieties of sugar. Unfortunately, the current trend is to replace the carbohydrate sugars faster (decrease in consumption of pulses and starches in favor of fruit or chocolate bars).

Note finally that the absorption of fructose is also faster than other simple sugars, but it is immediately used half and half in the reserves stored in the form of glycogen. Its use does not trigger insulin secretion, unlike other sugars “fast”, which might have an interest in certain cases of diabetes.

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Dietary fiber. An essential for health.

Monday, January 18th, 2010

The benefit of fiber for health was highlighted in 1970 when two British doctors working in Africa, realized that a diet rich in fiber helps prevent certain diseases that are common in Western countries.

Dietary fibers are substances of plant origin, indigestible, but essential for the proper functioning of the bowel. Since the early 20th century, the average consumption of fiber is low: about half of the recommended intake. The best way to maximize their dietary fiber intake is to eat lots of whole plant products and varied.

These are residual substances from the plant cell wall, composed of mixtures of complex carbohydrates, which were identified as non-starch polysaccharides.

In all the fibers absorb excess water in the body, they help to form stools softer and bulkier, it favors the elimination of cholesterol and regulate the absorption of carbohydrates. It promotes the intestinal peristalsis and promote the elimination of toxic organism. They also play an important role in the bacterial balance of intestinal flora by feeding the good bacteria.

Fibers are of two kinds:

* Soluble fiber:
They are mostly in the heart of the plant. In the small intestine, food residue cluster on the soluble fiber and subsequently evacuated from the body. In the colon, insoluble fibers are attacked by bacteria. In contact with liquid, these fibers become viscous and thus encourage the shift of residues. Among the soluble fiber found pectins, mucilages, which form gels on contact with water. Pectin present in the berries and pome fruit (especially apples, pears, grapes) but also the gums, mucilages and algae.
* Insoluble fiber in water:
Insoluble fibers are usually part of the package plant. They are less easily attacked by bacteria and therefore less well fermented. They have the particularity to fix water and power blowing very high. They increase the volume of stool and accelerate intestinal transit by stimulating movements of the digestive tract. Many foods contain insoluble fiber: wheat bran, many fruits and vegetables such as cabbage, plus breads and cereals.
They are: cellulose, hemicellulose, lignin. Foods rich in insoluble fiber are whole grains, cooked dried beans, fruits and vegetables with edible skins. Wheat bran present in the wholemeal bread but not in refined products is an excellent source of insoluble fiber.

Many fruits and vegetables are rich in soluble and insoluble fiber they contain mainly cellulose and pectins.
Fiber is also more or less fermentable.

Benefits of fiber for health:

Some fibers are used by bacteria in the intestine, they participate in the production of volatile fatty acids for maintenance and growth of cells essential to the wall of the large intestine. This action protects the intestinal bacterial pathogens.

Effect of satiety fiber delay feelings of hunger and limit the risk of overeating.

It is however important to drink plenty of water when consuming a meal high in fiber. This is to avoid obstructions in the esophagus. Regularization of the absorption of carbohydrates and lipids Fiber helps regulate the absorption of carbohydrates and fats in the stomach.

A diet rich in fiber will also help reduce blood cholesterol, and stimulate the cardiovascular system, it will also reduce the risk of gallstones.

It has been shown that a diet rich in fiber also prevent the occurrence of colon cancer.

It is suggested to consume 30 to 40 grams of fiber per day, which equals the daily consumption of 5 to 10 fruits and vegetables.

In summary:

A diet low in fiber increases the risk of many chronic and degenerative diseases, cardiovascular ailments, diabetes and diverculoses.

A diet low in fiber increases the risk of many chronic and degenerative diseases, cardiovascular ailments, diabetes and diverculoses.

A diet rich in fiber helps prevent constipation and hemorrhoids. Adequate intakes of soluble fiber help regulate the absorption of carbohydrates and decrease the need for insulin in the body. They contribute to better cardiovascular health. They will control appetite by reducing hunger.

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Diet – Fruit season: autumn zoom

Tuesday, December 29th, 2009

Diet with FruitThe autumn season has just begun, bringing with it new fruits and vegetables, which will call your diet. At this time of year, grocery stores and markets are beginning to see the best fall market.

While some early potatoes are available regardless of season of the year, some of them are waiting and rendezvous with our taste buds only during certain seasons.

Discovery Health has compiled a list of the best fruits fall to the health food with using FoodFit founded by Ellen Haas. Not only these 15 fruits are rich in vitamins and minerals essential to the body, but most are easy to store and prepare.

Apples fall from trees during moisd’automne. They can be gathered with family, or be purchased at the market. Apples are an excellent source of vitamin C and carctérisent by their high content of fiber (pectin). The apple will keep for six weeks with refrigeration or a free week. Easy to cut, they can be eaten plain or with fresh cheeses, in salads or vegetable dishes, added to meat dishes, or baked as a dessert.

Oranges provide an important input in vitamin C and fiber. In the case of traditional oranges, mandarins, clementines, they usually last a week or maybe two to three weeks in the refrigerator. The oranges are a refreshing snack, and also fit well in many salads.

Banana is available all year in most parts of the country, but fall is a particularly good season for this fruit. Full of vitamin B-6, fiber, potassium and vitamin C, it is a consistent result that can be incorporated into any diet. The color of the banana is a matter of taste, some love them less ripe and green, while others prefer darker and thus more mature. If your bananas have become brown, you can still enjoy performing with them in breads or cakes. (more…)

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Diet For a Good Digestion

Wednesday, December 23rd, 2009

Diet For a Good DigestionThe diet for good digestion is a type of consumption-based dietary fibers that accelerate and facilitate the functions of the digestive system disorders and avoiding the discomfort of digestive difficulties.

In addition, fiber intake with this diet is based tends to give the feeling of satiety allowing less hungry to get the next meal. But most important of this diet is that it also facilitates the evacuation and thus, those who have difficulty using the toilet can go lighter on this diet.

For this diet is quite effective, it is very useful to combine this diet with daily consumption of at least two liters of water.

Procedure:

For breakfast:

* 1 orange into segments
* 1 egg mixed with potato peel
* 1 tortilla
* 1 coffee or 1 tea

For lunch at mid-morning:

* Vegetable juice
* 5 prunes

To eat:

* 1 lentil soup
* Average or 1 chicken breast fillet of fish baked or grilled
* Nopales salad
* 2 guavas in syrup

Snack:

* 1 packet fiber bars

For dinner:

* 1 cup high fiber cereal
* 1 cup skim milk
* 1 banana

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